Expression data from yeast strain VIN13 in pure-culture fermentations and in mixed fermentations with co-inoculated Oenococcus oeni strain S6

ABSTRACT: The yeast Saccharomyces cerevisiae is an important component of the wine fermentation process and determines various attributes of the final product. However, lactic acid bacteria (LAB) are also an integral part of the microflora of any fermenting must. Various wine microorganism engineering projects have been endeavoured in the past in order to change certain wine characteristics, namely aroma compound composition, ethanol concentration, levels of toxic/ allergenic compounds etc. Most of these projects focus on a specific gene or pathway, whereas our approach aims to understand the genetically complex traits responsible for these phenotypes in a systematic manner by implementing a transcriptomic analysis of yeast in mixed fermentations with the LAB O. oeni. Our aim is to inves

ORGANISM(S): Saccharomyces cerevisiae Vin13

SUBMITTER: Debra Rossouw 

PROVIDER: E-GEOD-27085 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress